Pomegranateandpineapplemartinieasytomake Recipes

Steps:

• In a medium pitcher or bowl, stir the gin, fruit juices, and syrup together. Divide among 4 martini glasses. Garnish with pomegranate seeds.

Steps:

• Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.

Steps:

• Chill martini glass ( ice or freezer).
• Place ice in a martini shaker.
• Pour all ingredients over ice ( vodka first).
• Shake Shake Shake.
• Pour into iced glass.

Steps:

• Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain.
• Serve warm or at room temperature.

Steps:

• Combine the vodka, pineapple juice, raspberry liqueur, pomegranate juice and lemon juice in a pitcher. Refrigerate until ready to serve, at least 1 hour.
• Add 1 cup ice to the pitcher and stir vigorously to chill and slightly dilute the cocktail. Pour into glasses and garnish with pomegranate seeds.

Steps:

• Place 2 martini glasses in the freezer for about 5 minutes.
• You may also fill the glass with ice and a little water for fast chilling.
• Meanwhile, put some ice in a cocktail shaker and add the liquor and juice.
• Shake thoroughly and pour into chilled martini glasses, leaving the ice in the shaker.
• Garnish with a corkscrew of lemon rind and enjoy!

Steps:

• In a cocktail shaker filled with ice, add vodka, pomegranate juice, grapefruit juice, lemon juice, simple syrup, and Cointreau.
• Shake vigorously; strain into a chilled martini glass.
• Garnish with a lime twist.

Steps:

• Fill a mixing tin with ice.
• Mix all ingredients into the tin.
• Strain the drink into a martini glass and garnish with a cherry and a lime wedge.
• This drink should fill an average martini glass 3-4 times!

Steps:

• Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
• Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
• Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.

Steps:

• Mix all ingredients in a shaker with ice.
• Strain into a martini glass and garnish with a skewered marachino cherry and lime wedge.
• Delish!

Steps:

• Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.